Chicken Pot Pie In Cast Iron Skillet Easy Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 🙂

We’ve all been there. The fridge is looking a bit… uninspired. Your energy levels are hovering somewhere between “sloth on a Sunday” and “zombie apocalypse survivor.” But suddenly, a powerful craving hits you. A craving for comfort. A craving for flaky crust, creamy filling, and savory goodness. Yep, you guessed it: CHICKEN POT PIE. But the thought of rolling dough, making a roux from scratch, and generally adulting hard? Nah. That’s where this magical cast iron skillet recipe swoops in like a culinary superhero.

Why This Recipe is Awesome (aka, Your New Best Friend)

Let’s be real, who has time for a million dishes and hours of fuss? This recipe is designed for the time-crunched, the slightly-less-ambitious-than-they-should-be, and anyone who appreciates a good shortcut. It’s practically a one-pan wonder (okay, maybe two pans if you count the measuring cups, but let’s not split hairs). The cast iron skillet gives it that *gorgeous* golden-brown crust, and the filling? Dreamy. It’s so easy, it’s almost embarrassing. Like, you could probably make this after a solid nap. No joke.

Ingredients You’ll Need (The Usual Suspects)

• Pre-cooked chicken: Rotisserie chicken is your best friend here. Or, you know, leftovers. We’re not judging.
• Veggies: Frozen mixed veggies are a lifesaver. Peas, carrots, corn, maybe some little green beans. The more the merrier!
• Butter: The foundation of all good things. Don’t skimp.
• Flour: For thickening. All-purpose is just fine.
• Chicken broth: The liquid gold that makes everything creamy.
• Milk or Heavy Cream: For that extra rich, velvety texture. Your call.
• Seasonings: Salt, pepper, maybe a pinch of thyme or sage if you’re feeling fancy.
• Pie crust: Yes, we’re using store-bought. Because, remember, “lazy” is the operative word. One sheet is all you need for the top.
• An egg: For a shiny, golden egg wash. It’s the “kiss of deliciousness.”

Step-by-Step Instructions (Let’s Get This Pie Party Started!)

1. Preheat your oven to a toasty 400°F (200°C). Get that cast iron skillet ready.
2. Melt that glorious butter in your skillet over medium heat. Don’t be shy.
3. Toss in your veggies and sauté them for a few minutes until they’re *just* starting to soften. We want them tender, not mushy.
4. Stir in the flour and cook for about a minute, whisking constantly. This is your roux, folks! The magic thickener.
5. Slowly whisk in the chicken broth and milk/cream. Keep whisking until it’s smooth and starts to thicken up.
6. Add your shredded chicken and seasonings. Stir it all together. Taste and adjust seasoning. You’re the boss!
7. Gently lay the pie crust over the top of the filling. Crimp the edges around the skillet. No need for perfection, rustic charm is *in*.
8. Brush the top of the crust with your egg wash. This is crucial for that golden hue.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling merrily.
10. Let it cool for a few minutes before diving in. Trust me on this. Hot pot pie is a whole other level of “ouch.”

Common Mistakes to Avoid (Don’t Be That Guy)

• Forgetting to preheat the oven: Rookie mistake. You’ll end up with a sad, pale crust.
• Not tasting your filling: Seriously, taste it! Your pot pie deserves to be seasoned correctly.
• Overcrowding the skillet: If your skillet is overflowing, your crust might not cook through properly.
• Burning the roux: Keep that flour and butter moving! Burnt roux tastes… well, burnt.
• Skipping the egg wash: It’s like wearing pajamas to a fancy party. Functional, but lacks pizzazz.

Alternatives & Substitutions (Because Life Isn’t One-Size-Fits-All)

Can’t find pre-cooked chicken? Roast a chicken breast, dice it up, and cook it through. Easy peasy. Not a fan of frozen veggies? Use fresh! Just chop ’em up and give them a head start in the skillet. Thinking about ditching the store-bought crust? Go for it, you ambitious soul. But if you’re aiming for peak laziness, the store-bought is where it’s at. And yes, you *can* use margarine instead of butter, but honestly, why would you do that to yourself? Butter is life.

FAQ (Your Burning Questions, Answered Casually)

• Can I make this ahead of time? Yep! You can prep the filling and store it in the fridge. Just pop it into the skillet, top with crust, and bake when you’re ready.
• What if I don’t have a cast iron skillet? A regular oven-safe skillet or even a deep pie dish will work. It just won’t have that iconic cast iron char. Sad trombone.
• My crust looks a little pale. Help! Give it another few minutes under the broiler (watch it like a hawk!) or just embrace the “healthy” look.
• Can I add different veggies? Absolutely! Broccoli florets, potatoes (dice ’em small!), mushrooms – get creative! Just make sure they cook through.
• Is it really that easy? Honestly, yes. If you can stir, you can make this.
• My filling is too thin. What gives? Oops! Next time, try a little more flour or cook it a bit longer to let it reduce. You can also stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it up quickly.

Final Thoughts (Go Forth and Pot Pie!)

There you have it! A ridiculously easy, incredibly delicious chicken pot pie made in your trusty cast iron skillet. It’s the perfect dish for a cozy night in, a potluck where you want to look like you tried (but secretly didn’t), or just whenever that craving hits. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!